Best Ever Cheesy Beef Stuffed Capsicums Bell Peppers

By Chef BakerJuly 23, 2025Updated: July 22, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy some comfort food that's also kinda healthy? Ever wondered what's the best stuffed capsicum recipe ? These cheesy beef stuffed bell peppers are your answer! This is not just any recipe, it is filled with flavor, its savory and cheesy!

Brief Overview

Stuffed peppers, or stuffed bell peppers traditional as some might call them, have been around for ages. Its something like a global cuisine, with variations everywhere.

This recipe is medium difficulty. It takes about 1 hour 10 minutes total. This makes 4 servings.

Main Benefits

Bell peppers are loaded with Vitamin C. I honestly love how versatile this dish is. It's perfect for a casual Sunday lunch or even a cosy weeknight dinner.

What makes this recipe special? It's the combo of the rich beef filling and the melted cheese, a classic stuffed peppers recipe !

Ready to get cooking? Let's dive into the ingredients!

What You Will Need to get started.

You know, sometimes I feel like I'm rhelping the entire supermarket for one recipe. Don't worry, this easy stuffed pepper recipe uses pretty standard stuff!

For the peppers

4 large bell peppers, olive oil, salt, pepper.

The Filling

1 pound ground beef, 1 medium onion, 2 garlic cloves, 1 red bell pepper, a can of diced tomatoes, a can of tomato sauce, oregano, basil, red pepper flakes (optional).

Also, half a cup of cooked rice, some parsley, cheddar cheese, and mozzarella cheese. Honestly, I sometimes add a bit of Parmesan too.

You know, for extra cheesy goodness!

Prepping the Peppers

Ok, let’s talk peppers. Preheat that oven to 375° F ( 190° C/Gas Mark 5). Slice those peppers in half, remove the seeds and membranes.

A little olive oil, salt, and pepper on the cut sides and you're set!

Cooking your filling

Time to brown the beef. I reckon it is ground beef stuffed peppers at it's finest. Get that beef into a skillet.

Drain off the excess fat. Then, toss in the onion and garlic. Sauté them until they're nice and soft, about 5 minutes.

Next, add that red bell pepper, diced tomatoes, tomato sauce, oregano, basil, and those red pepper flakes if you are feeling brave.

Simmer this. It makes everything so good. And you combine rice and parsley. Give it a good mix.

Let's Talk Ingredients & Equipment

Right, so you're thinking of tackling the best stuffed capsicum recipe ? Ace! But before you get all Gordon Ramsay on it, let's suss out what you'll need.

Honestly, most of this is stuff you've probably got lurking in the back of your cupboard already. But hey, a little prep never hurt anyone, right?

Main Ingredients: The Stuffing Dreams are Made Of

We're diving headfirst into the scrummy filling for our classic stuffed peppers recipe . This is where the magic happens!

Bell Peppers: You need 4 big bell peppers, totaling about 800g , US is about 28 Oz . Red, green, yellow go wild! They're basically colourful bowls waiting to be filled.
For this easy stuffed pepper recipe , make sure they're firm, not squishy. That's your quality indicator , yeah?
Ground Beef: 1 pound (or 450g ) of good ol' ground beef. Go for an 80/20 blend; you want some fat for flavour, but not so much you're swimming in grease.
Aromatics: 1 medium yellow onion and 2 cloves of garlic , both finely chopped. These little guys are essential . No onion? Spring onions are alright.
No garlic? Garlic powder in an absolute pinch. I did this myself a couple of times, and it turned out great
Tomatoey Goodness: 1 (14.5 ounce/411g) can of diced tomatoes , undrained, plus 1 (8 ounce/225g) can of tomato sauce . Adds the zing, innit?
Herbs & Rice: 1 teaspoon of dried oregano , 1/2 teaspoon of dried basil , a cheeky 1/4 teaspoon of red pepper flakes if you like a kick, 1/2 cup (100g) of cooked rice , and 1/4 cup of chopped fresh parsley .
Cheesy Magic: 1 cup (100g) of shredded cheddar and 1/2 cup (50g) of shredded mozzarella . Because what's a cheesy stuffed capsicum recipe without cheese?

Seasoning Notes: Spicing Things Up A Bit

Honestly, the oregano and basil combo is a cornerstone. It's pure Italian mwah! . A little red pepper flakes gives it a gentle heat. Don't forget your salt and pepper!

Equipment Needed: Keep It Simple, Stupid!

Okay, no need for fancy gadgets here. This ain't Masterchef . For the traditional stuffed peppers recipe all you need:

Large Skillet: For browning the beef and sautéing the veggies.
Baking Dish: A good old 9x13 inch baking dish.
Knife & Cutting Board: Obvious, innit?
Measuring Cups & Spoons: For accurate measurement.
Optional Meat Thermometer for the perfect doneness of filling. Aim for 165F .

That's it! Now, are you ready to make stuffed peppers with rice ? It's easier than it looks, I promise.

Let's Get Stuffing! The Best Ever Cheesy Beef Stuffed Capsicums

Alright, mates, let's have a go at the best stuffed capsicum recipe you'll ever try. Forget those bland, watery things your Aunt Mildred used to make.

We're talking proper comfort food, like something out of Nonna's kitchen. The goal is for these to rival your favourite Sunday roast.

Think juicy, cheesy, flavour packed bell peppers. You know? This is going to be epic.

Prep Like a Pro

Essential mise en place: Chop your onion, garlic, and red pepper. Cook your rice. Grate the cheese. Honestly, doing this beforehand makes life so much easier.
Time saving organization tips: Get your filling ingredients lined up. Measure everything out into little bowls. Trust me on this.
Safety reminders (if applicable): Don't cut yourself! And wash those veggies. It's basic, innit? Remember, safety first, then stuffing!

Cooking Like a Legend: step-by-step

Preheat your oven to 375° F ( 190° C/Gas Mark 5) .
Halve your bell peppers (capsicums). Get rid of the seeds and membranes. Now, brush them with olive oil and a pinch of salt and pepper .
Brown your ground beef in a skillet over medium high heat. Make sure you break it up properly. Drain off any excess fat. Nobody wants greasy peppers.
Chuck in your chopped onion and garlic and cook 'em until they are soft. About 5 minutes will do.
Stir in the chopped red bell pepper, diced tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if you like a bit of a kick). Simmer this for a bit.
Mix in the cooked rice and parsley . Season with salt and pepper to taste.
Spoon the beef mixture into each pepper half. Top with the cheddar and mozzarella.
Cover the baking dish with foil and bake for 30 minutes . Remove the foil and bake for another 15 minutes , until the peppers are tender and the cheese is golden and bubbly. Internal temp of filling, gotta be at least 165F .

Pro Tips for Absolute Perfection

Par-cook your peppers for softer results! A quick boil for 3- 5 minutes does the trick.
Don't overfill them! It'll make a mess, trust me. I've been there.
make-ahead option : Prep the filling a day before and store it in the fridge. Big time saver.

Why You Need this Classic Stuffed Peppers Recipe

This easy stuffed pepper recipe is a guaranteed crowd pleaser. It is adaptable, too. Want to try a Vegetarian stuffed peppers recipe ? Just swap the beef for lentils and extra veggies.

Craving Italian stuffed peppers recipe ? Add some Italian sausage and a sprinkle of Parmesan. Whether you're after Stuffed bell peppers traditional or something a bit different, this is a cracking starting point.

Honestly, this best stuffed pepper recipe is going to become a staple in your kitchen. Now go get stuffing!

Recipe Notes For The Best Stuffed Capsicum Recipe

Right, so you're gonna nail this best stuffed capsicum recipe . Honestly, it's easier than parallel parking, innit? But, a few bits 'n' bobs to keep in mind.

It isn't just a traditional stuffed peppers dish!

Serving Up a Treat!

Right, presentation! We aren't serving this in the work canteen. Plating is key, yeah? A dollop of sour cream or plain Greek yogurt on top adds a fancy touch.

Some fresh parsley, too. I love serving mine with a simple green salad. It needs some colour, yeah? And some garlic bread, always.

As for drinks? A nice chilled glass of Pinot Grigio does the trick! Or even a pint. Who am I to judge?

Sorted Storage Tips

Leftovers? If there are any. Keep them in the fridge for up to 3 days, no worries. Best in an airtight container.

You can freeze these bad boys. Wrap them individually in cling film first. They'll keep for about 2 months. To reheat? Oven's best 350° F ( 175° C) for about 20 minutes.

Microwave works too, but they might get a bit soggy. Just saying.

Making It Your Own (Variations)

Okay, so you want a twist? Try the vegetarian stuffed peppers recipe ! Swap the beef for lentils and some chopped veggies.

Courgette, mushrooms, that sort of thing. It's still proper tasty. Or maybe, you're trying to do a diet? Use cauliflower rice instead of normal rice.

Easy peasy. Get creative, mate!

Nutrition Basics : What's Inside

Each serving of this cheesy stuffed capsicum recipe has around 450 calories. You also get about 30 grams of protein.

There are about 25 grams of fat. Carbs? Around 30 grams. There's about 5 grams of fibre. A bit of sugar.

Remember, this is an estimate. But, it's a good source of protein. You need the energy, right?

Honestly, the best stuffed pepper recipe ever is the one you make your own. Don't be afraid to experiment! It is really an easy stuffed pepper recipe .

So, have a go. I'm sure they will be lush. Happy cooking!

Frequently Asked Questions

What's the best way to prepare the bell peppers (capsicums) for the best stuffed capsicum recipe?

For this Best Ever Cheesy Beef Stuffed Capsicums recipe, halve the peppers lengthwise and remove the seeds and membranes. Brushing the cut sides with olive oil and seasoning them with salt and pepper beforehand adds a nice flavour.

If you prefer a softer pepper, you can blanch them in boiling water for 3-5 minutes before stuffing think of it like giving them a little spa treatment before their big moment!

Can I make this stuffed capsicum recipe ahead of time?

Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just cover them tightly with cling film (that's "plastic wrap" for our American cousins) and refrigerate. When you're ready to bake, add about 10-15 minutes to the cooking time to ensure they are heated through.

It's like prepping for a Sunday roast a little effort upfront makes for a much easier time later.

What are some good variations I can try for this stuffed pepper recipe?

Get creative! For a vegetarian option, try using a mix of lentils, diced veggies, and veggie crumbles instead of beef. For a spicy kick, add a diced jalapeño or use spicy Italian sausage.

You could even try a Mediterranean version with lamb, feta cheese, olives, and sun-dried tomatoes - imagine, a taste of the Med right in your kitchen!

How should I store leftover stuffed capsicums?

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply bake them in a preheated oven at 350°F (175°C) until heated through, or microwave them for a quick and easy lunch.

They're just as tasty the next day like a good curry, the flavours only get better!

I'm watching my carbs can I make a low-carb version of the best stuffed capsicum recipe?

Definitely! Swap out the regular rice for cauliflower rice to significantly reduce the carbohydrate content. You could also increase the amount of vegetables in the filling to add more fiber and nutrients.

Don't forget to use a lean ground beef (or even ground turkey!) and a lighter cheese like part skim mozzarella to keep the calorie count down - guilt free deliciousness!